Makes 18 cookies 

Recipe 

110g butter softened (I like salted, but personal preference)

1/2 cup honey

1/2 cup tahini

2 cups wholemeal spelt flour

1 tsp bicarb soda

100g dark chocolate chopped (or chips)

sesame seeds to roll

• Preheat oven to 180C. Line baking tray with baking paper.
• Place the honey and tahini in a bowl. Use an electric mixer to beat the mixture until creamy and heavenly.
• Add the butter and whisk until smooth.
• Sift in the spelt flour + bicarb soda
• Get your hands in their + combine mixture, add in choc
• Prepare a bowl of sesame seeds
• Roll spoonfuls of dough into balls.Dip into sesame seeds
• Place onto prepared trays. Leave some space between each ball, to allow room to spread. 
• Use a fork to flatten each ball
• Bake for 10-13 minutes, or until lightly golden
• Allow them to cool on wire rack (or dont!)

Recipe notes: 

You want the dough to be play-dough like, and rollable into balls. If it’s too wet you may have overmixed, and mixture has become too warm. If not too warm add a little bit of extra spelt flour and get roll’n.

I make my own dark choc and then chop, raw choc will be a little messier, so make sure you chop into small pieces. 

I prefer spelt flour to regular wheat flour, as it is easier to digest; so many people who are more sensitive to gluten can in fact tolerate spelt.